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Show I ' NO SUCH THING AS fc; LUCK IN COOKING m m t FT : Skill, Intelligence and Long Practice the OnlT Real jo ; Secrets Must Learn Habits of the JRange I 7" ' HP HERE are. primarily, but two U 1 kinds of cake mixtures, and all R n , 1 the manifold big and jlttle, round Z , and square, large unci, loaf vari- "'4 , tics aro but modifications, ombclllsh- 27M ments or different combinations of W 1 these two cake foundations. There are M . cokes without butter, of which sponge KM cake Is the best example, and cako with butter, of which cup and pound .O0 cakes uro best known. I There la no such thing as luck In 1 cooking It la like any other art, the rcHuli of skill: In some, In pnrt Inborn; , In others, acquired; but In either case .' the result of practice And the first I'W step Is preparation. How to measure, I vQ and tlicn persistence In doing It, Is one I j of the first maxims of pood cooking I A measuring cup holds one-half pint! M3 or two gills or eKteen level tablo- I'fl spoonfuls of dry material. Teaspoons I I and tablespoons for kitchen use should I be of regulation size, Just as much as I ' 1 the cups usrd. Any cup or spoon or I jj , handy utensil wllPnot answer. mfK. In gorieral, dry materials should be '- sifted before measuring, and when a l 1 ' cupful Is called for, the cup should not I ' J i be dipped Into the Hour or sugar and " r shaken down until leveled. This not HA " alone adds more of the particular Jn- ' gredlcnt than Is tailed for, but It Is B apt to make a messy process out of ' what can and should bo a very dainty ' ont. All measurments arc level unless ; tho recipe states to the contrary, and . V o- rounding spoonful equals two level : ones. For It should round as much -.'i above as tho spoon rounds jinderncath. "J1. To measuro a cupful, put the mntc-iS mntc-iS I rial In by spoon or scoop, round slightly, slight-ly, then level with a knife Do not V i ahakc the cup to settle the flour or , ," whatever It may be. To measure a spoonful dip It In, then level quickly i t and deftly with the knife. Halves are ,4 divided lengthwise of the spoon. ' A cupful or spoonful of liquid Is all t . tho cup or spoon will hold, not to , r carry from pantry to kitchen, but all ' - It will hold right there, where every- L thing should be ready. For the proc- . " caB ' cako making resembles dlrcc- IJl tlons for a childish game. Ont to 5 5i mako ready; two, to prepare, "three, RflT f to go "lam bang and then there you' ,j arc. -' Let It bo cup cakes with butter that jM ' are about to be made that difficult A ij cake called one-egg cake. gk , Th-e first step Is to got butter, sugar. in eggs, milk, flour, baking powder, bowls, '. ' spoons, fork or beater and pans ready M -i greased, all there at hand. The next Sfit ; Is, not to begin to mix, hut to attend Q f ' to tho tiro and the oven, for If the I proof of tho pudding Is In the eating. nns . tho test of cake making Is In ihd hak- wIlV inK Thero nro no Infallible rules to 3?v guide the seeker to success here ev- ' 3p erj-thlng depends. Ovens are as Indl- 'ttff. vldual as people, and ranges form hab- lltfl r lts of tnolr own- T1, ,lro s,1l,ld bc JHHI I clear and oven, and in such a condl- 5 I tlon that It will not have to be rcme- Mf died or attended to while the baking " i-j is going on. Only experience can tcacli SF one here, but somo of the helps to this 1( may be found In keeping the Interior ' of tho Btove clean around tho oven; I no ashes nor coal above or below And when a stovo Is red hot the chances i are tho oven Is cooling for the heat f from tho stovo Is being thrown Into . tho room In place of going where It J belongs. In making good cake, as In making 1 good coffee. It Is necessary to have . good materials to begin with. Tho but- ' ter may not be too salt or filled with t water; tho sugar should not bo the j coarse but finely granulated, and pas- t try flour should be used. MeaHuru or ! weigh the quantities required, then ifi the flour again, and right here a dlvl- ; slon of opinion will bo found as to whether tho baking powder should or should not be sifted with it. Baking -tS powder is made of certain Ingredients IYaJ -f which unlto in the presence of water, jfei ' releasing carbon dioxide, a gas which is to make, the cake light. The claim is that If.put In at the last, after the batter has been well beaten, nearly all the gas Is available for raising tho cake. Whereas. If sifted with tho Hour and added with It to the cake, that much strength Is lost. The best way Is probably to experiment and find out which method brings the best result with your baking powder and your way of aong. The most difficult muscular part of cake making is the creaming of tho butter and the sugar. If tho butter Is very cold and hard it Is bcttci to bring It to the kitchen some time before be-fore needed, for ll should be about 70 degrees F. to be successfully and easily I creamed. The mixing bowl may be heated with hot water before beginning begin-ning to cream the butter, but the butter but-ter itself should never be heated or melted except by standing In the room, whoso temperature may or may not be particularly warm. Cream the butter but-ter In a bowl with a wooden spoon, then add the sugnr gradually .stirring carefully. The butter should first be of a soft, creamy consistency, and When Kiigar Is added, sufficient beating must bo done to have tho mixture creamj and not like hard sauce If the sug.u haa not dissolved before the cake Ih baked, the grains, in melting In the calce, In tho oven, make holes In the cake and spoil the texture. Coarse grained cako again and again comes from not dufnclently mixing and beating beat-ing In the hUgcr. 1 If one egg only Is to be U3cd. It should be beaten very light without separating, and added to the butler and sugar. If more eggs are used, the usual piocess is to beat the yolks and whites separately, adding the yolks to the butler and sugar, the whites later. Occasionally, a recipe calls for more sugar than can b beaten properly with the butter, ond In that case a portion of It may be beaten with the yolks, and this mlxiuro added to tho butter and sugar. When the eg or ihe yolks are well beaten In, and the mixture Is light and full of bubbles, begin to add flour and milk alternately, beating and f Hiring sturdily In order to secure a light, fine-grained cake. The 'whites of tho eggs should be lwaten to -1!ff. d-y froth, which menns something very dJtcrent than merely beating ihcm light. They should be beaten on a plato or platter with a wire beater of romo descrlp- tlon. The whites of eggs are beaten to break up iho tenacious albumen nnd fill It with nlr In order to accomplish this tho egg must bo lifted, not beaten round and round, nnd the nlr admitted. Salt should be added, a small amount to every cake, to enhance or bring out Its flavor, and If It Is ndded to the whites while they are being beaten, it hastens the process by taking up some of the water The eggs should be sufficiently suf-ficiently dry to stick to the platter, and as they cannot stand after being beaten without separating, they should be used without nny great delay." In mixing the whites of the eggs with tho batter, lift nnd fold them In; do not bent again. Stirring Indicates a circular motion; beating a lifting, In which the Ingredients are turned over nnd over; but folding xjn means a gentle motion a vertical downward move and a deft turning over of tho mixture, folding in as much at a time as -possible Stirring mixes Ingredients; beating Incorporates air; folding or cutting In retains the air already In- bo evenly heated and evenly rise During the second ten minutes the cake should rise and begin to brown; and during the last brown, evenly, settle set-tle a little and draw away from the pan. To test when done.- listen, for It should make but a slight singing noise, or press with the finger; If done, the cake will rebound, and most cakes are done when they Bhrjnk from the sides of the pan. Fours au Cafe. Beat two eggs well and beat Into them 'one cupful of crdam, and then one cupful of sugar, Mix and sift one and one-quarter cups of flour with one leaspoonful of cream of tartar and one-quarter teaspoonful of salt. Stir this into the mixture and-add one-half teaspoonful of soda dissolved In a tablespoonful of hot water and one-half one-half teaspoonful of vanilla. Bake In large square Jelly cake pans until done Cut In diamond-shaped pieces and put each two pieces together with the fol- beaten and one-half cupful of Htralncd bonc. Stir tho two cupfuls of pastry flour previously sifted with two toaspoonfuls of baking powder pow-der and last stir In one-half cupful of finely chopped filberts. Let the mixture stand where It Is very cold (do not freeze) overnight When ready to bake roll tho dough very thin, cut Into fancy shapes, brush them over with the white of an egg diluted with a teaspoonful of warm water. Sprinkle the cakes with granulated gran-ulated sugar and chopped Alberts. Bake them In a hot oven uiitil a golden brown. Chocolate Cake. Molt two ounces of chocolate In a double boiler. Add to this the yolks of two eggs beaten with one-half of a cupful of milk. Stir carefully until tho mixture forms a soft paste; remove re-move from tho fire, add two tablc-spoortfuls tablc-spoortfuls of butter, one cupful of sugar and one-half teaspoonful of salt. ht.'&iw ;, nBww. Til ''- .; -.j,SKr -"kSk, troduccd Into an Ingredient or mixture. mix-ture. Pans should be greased with a brush, or a piece of clean paper, which should be at once burned. There are objections objec-tions to brushes, for they arc difficult diffi-cult to keep clean, but they are better than pleccs of papor torn from the last grocer's package which has come In. Tho pans should be greased lightly. Just enough to prevent sticking, and then filled with tho batter by pouring It from the bowl, and all this should be done as rapidly as possible. Here Is where delay costs. The baking of bread or enko should bo divided Into three parts: The cun cake lc going tojbake thirty minutes. During the first ton tho cake should rise: that Is the hent of the oven Ehould bo moderate, so that the mixture may lowing filling. Mako a smooth pa"5te of two tablespoons of cornstaich with a little water. Mix this v. ith one cupful cup-ful of-clear toftce and let It boil ten minutes; then add one-quarter cupful of bugar, one-quarter teacpoonful of salt and the slightly beaten yolka of two eggs. Cook until the mixture thickens After filling the cf kes cover them with an Icing made by mixing the Juice of two omnges with that of ono lemon and stirring in confectioner's confection-er's sugar until ctlff enough to spread without running. Before the icing dries sprinkle cakes with finely chopped browned almonds. x Honlg Wafel (Hony Cakoc.) Beat to a cream one-half cupful of butter and one cupful of powdered sugar. Beat Into this one egg well Dissolve one level teaspoonful of soda In a little warm water and add to one-half cup of sweet milk. Add this to the chocolate mixture alternately with one and one-half cupfuls of sifted flour, stirring and-beating until batter Id well mixed and smooth Turn Into a' flat shallow pan and bake for twen-ty-flvo minutes in a modorato oven. The cake must be carefully baked and tested as to Its being thoroughly done before removing from oven. Uso a white frosting on this cake. Boll a cupful of sugar nnd one-half cupful of water without stirring until It forms a thrend when dropped from the tines of a fork. Beat this Into tho -white of an egg which has been beaten until stiff. Continue beating until the mix-' turo Is cool enough to spread on the cake without running Spread It smooth with a knife dipped In hot water. , f Maple Sugar Cake. Cream one-half cupful of butter with two cupfuls of sugar until well mixed. Beat and stir In alternately one cupful cup-ful of milk and two and one-half cupfuls of flour sifted with three teaspoon tea-spoon fuls of baking powder and one-half one-half teaspoonful of salt. Then cut and fold In the whites of live eggs beaten to a dry rftlff froth. Bake In threo layers until done and put together with maplo filling made as follows: Cook three cupfuls of maple sugar with one-half cupful of water until it threads when dropped from tho tines of a fork. Beat the syrup Into tho whites of two eggs beaten until stiff nnd dry. When tho filling Is stiff enough to spread put It between tho layers and on top of the cake. Oatmeal Scones. To one cupful of well-cooked oatmeal oat-meal porridge add one cupful of milk, one tablespoonful of melted butter,one teaspoonful of brown sugar and one saltspoonful of 6alt. Mix theso together to-gether well. Sift two teaspoonfuls of baking powder with one cupful of flour, and stir It Into the mixture, adding more flour as needed to make a dough Just stiff enough to handle. Roll out half an Inch thick, cut with a sharp biscuit cutter and bake to a delicate brown on a hot buttered griddle. Oatmeal Cookies. MIx""togcther two cupfuls of lifted" flour, two cupfuls of oatmeal, one-half pound of chopped raisins, one-half tea First Have Everything Ready Mx the Butter and Sugar Together Until Creamy Grease the Pans with a Brush Beat the Whites of Eggs to a Stiff, Dry Froth spoonful of salt. Beat one cupful of brown sugar to a cream with three-quarters three-quarters of a cupful of shortening (one-half (one-half butter and one-half lard). Add two eggs well beaten, one-half teaspoonful tea-spoonful of vanilla and one-half cupful cup-ful of hot water In which is dissolved one-half teaspoonful of soda. Stir In the dry Ingredients and drop by big spoonfuls on tho floured bottom of Inverted In-verted pans on a cooky sheet. Bake until delicately browned. 8 TURNED my colander upside down over the flsh or meat sautolng in an iron spider. Tho small holes allow al-low the steam to escape and still prevent the grease from spattering. When turning the fish, I take It to one side and return It as quickly as possible. Try It, L. M. |